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Recipes

Check out these tasty Sunday Lunch recipes which include recipes from our favourite celebrities and why not pick a few for your Great British Sunday Lunch.

Mains

Pot roast lemon and thyme chicken by Kikkoman

Veggie Wellington by Andy Waters

Coriander and cumin crusted rack of lamb by Tasty Easy Lamb

Coconut Thai curry with chickpeas by Deliciously Ella

Fragrant leg of lamb with soy glaze by Kikkoman

Citrus stuffed turkey joint by British Turkey

Lamb stew by Greg Wallace

Akee and Saltfish served with cornmeal muffins by Ainsley Harriott

Chastyle Pigs Trotters by Chas of Chas and Dave

Desserts

English Trifle with sugared nuts by Galton Blackiston

Bread and Butter Pudding by Paul Heathcote

Treacle Tart by Shaun Rankin


Pot roast lemon and thyme chicken by Kikkoman

Pot roast lemon and thyme chicken

Serves 4

Preparation time: 15 minutes

Cooking time: 1 hour 15 minutes

KCals per serving: 664

Fat per serving: 18.5 g

Saturated fat per serving: 8.8 g

Ingredients

1.5 kg whole chicken, washed and patted dry
1 garlic bulb, cut in half
50 g butter, softened
100 ml Kikkoman Teriyaki Marinade
1 lemon, cut in half
1 tbsp fresh thyme leaves
700 g potatoes, peeled and cut into large chunks

Method

  • Pre-heat the oven to 200ºC/gas mark 6.
  • Boil the potatoes for 10 minutes then drain.
  • Place the chicken into a large roasting tin then arrange the potatoes around the chicken.
  • Mix the butter with the teriyaki marinade and thyme leaves. Smear the butter all over the skin of the chicken, then pop the lemon and garlic into the cavity.
  • Roast in the oven for 1hr 15 minutes, turning the potatoes regularly until lovely and crisp. Serve alongside your favourite vegetables.

Veggie Wellington by Andy Waters

Veggie Wellington

If you have problems with what to serve veggies for Sunday lunch try this lavish meat-free Wellington. If you have some enthusiastic little helpers then get them involved and you will decrease the preparation time substantially.

Serves 10

Cooking time: 2 hours 15 minutes

Ingredients

Veggie Wellington

2 large sweet potatoes, cut into 2cm chunks
1 sprig of rosemary, leaves picked
1 sprig of thyme, leaves picked
2 red onions, peeled and sliced
100 g of chopped peeled chestnuts, optional
2 slices of sourdough bread
3 garlic cloves, peeled
1 lemon, zest and juice
10 g of butter
250 g of button mushrooms, finely sliced
200 g of baby spinach
50 g of pine nuts
500 g of puff pastry
1 egg
2 tbsp of milk
200g of curly kale
2 1/2 tbsp of vegetable oil
3 pinches of salt
2 pinches of pepper

Herby Mash

10 large Maris piper potatoes
2 tbsp of parsley, chopped
2 tbsp of chives, chopped
1 pinch of pepper
1 pinch of salt
175 g of half fat crème fraîche
25 g of butter

Method

  1. Preheat the oven to 200°C/gas mark 6.
  2. Put the sweet potato in a large roasting tray along with a splash of olive oil.
  3. Grind together the rosemary and thyme lightly for 1-2 minutes with a pestle and mortar. This helps to release the flavour. Then scatter over the sweet potato.
  4. Make sure the tray with the sweet potato is covered with tin foil and place in the oven for approximately 45 minutes until soft. Once soft, remove from oven and leave to cool.
  5. In the meantime, heat olive oil in a saucepan on medium heat. Once the oil is hot, add the sliced onions along with a pinch of salt and pepper for flavouring.
  6. Gently cook the onions until lightly brown and soft.
  7. Add the crumbled chestnuts to the lightly brown onion and cook for further 2 minutes.
  8. Toast the sourdough bread until dark and golden. Tear the toasted bread into small chunks and drizzle with olive oil. Set aside.
  9. Add the toasted bread to the pan with the onions and chestnuts. Once combined, add the lemon zest and remove the pan from the heat.
  10. To prepare the mushrooms, begin by melting the butter in a pan over a medium heat. Add the mushrooms and garlic and cook until the mushrooms are soft and the liquid from the mushrooms has cooked off.
  11. Squeeze in a little lemon juice to the mushrooms. Remove the pan from the heat, pour the contents into a blender and blend into a paste.
  12. To prepare the kale, bring a large pan of salted water to the boil. Tear the kale into small pieces and add to the water for 2 minutes. Then add the spinach and cook for another 30 seconds. Drain and set aside.
  13. Use a large bowl to mix the kale and spinach with the pine nuts, a splash of olive oil and a pinch of salt and pepper.
  14. To assemble your Wellington, roll out the puff pastry on a sheet of baking parchment until approximately 40cm x 30xm. Once equally rolled, spread out the mushroom paste on top.
  15. Mix together the spinach, sweet potato and onion-bread mixture. Use a spoon to place it in a thick line down the middle of the rolled pastry, on top of the mushroom paste, leaving a gap at either side so you can join up the edges of the Wellington.
  16. Hold one side of the baking parchment and lift it, with the pastry, towards the centre of the Wellington so the filling is half covered.
  17. Peel the baking parchment back, leaving the pastry in place and then repeat this process with the other side. The pastry should overlap in the middle when complete.
  18. Beat the egg with the milk and brush it over the folded pastry to seal the join.
  19. Fold up the ends of the pastry so the filling doesn't leak out, then carefully roll the Wellington onto a baking sheet, with the seal underneath. Brush all over with the remainder of the egg mix.
  20. Put in the preheated oven and bake for 45 minutes until puffed up, golden brown and hot through the middle.
  21. While the Wellington is cooking, prepare the mash. Peel the potatoes and place in a large pot. Fill the pot with cold water, so the potatoes are covered and bring to a gentle boil. Cook for approximately 12-15 minutes or until tender.
  22. Drain the potatoes and allow to steam for 5 minutes. Tip back into the pot and mash together with the light crème fraîche, butter, salt and pepper.
  23. Mix in the chives and parsley with a wooden spoon.
  24. To serve, slice up the Wellington and serve on a bed of the herby mash and your preferred choice of vegetarian gravy.

Recipe courtesy of Great British Chefs. Visit their site for more vegetarian recipes.

Coriander and cumin crusted rack of lamb by Tasty Easy Lamb

Here is a simple recipe for lamb racks with a delicious cumin crust. You will need one, six boned rack to serve two people.

Coriander and cumin crusted lamb cutlets

Serves 2

Ingredients

1 x 6 boned rack of lamb, cleaned and chined
1 tbsp sunflower or rapeseed oil
2 tsp coriander seeds
½ tsp cumin seeds
4-5 black peppercorns
½ level tsp fennel seeds
50 g fresh breadcrumbs
Small handful fresh coriander, chopped finely
4-5 fresh mint leaves
Pinch salt

Method

  • Cut down the centre of the rack to make two 3 boned racks.  Make a criss-cross pattern with a sharp knife, smear a little oil all over the racks then set aside.
  • Heat a small non-stick pan until hot and toast the spices lightly over a low heat for 2-3 minutes, or until the aromas fill your kitchen.  Cool slightly and blend to a coarse powder in a blender or with a pestle and mortar.
  • Transfer to a large bowl and add the breadcrumbs, herbs and salt.
  • Preheat the oven to Gas mark 7, 220°C.
  • Heat a large, dry non-stick pan, and sear the lamb on both sides for 2-3 minutes until brown.  Cool slightly then spread the breadcrumb mixture evenly over the fat side of the racks, patting down gently.
  • Place the lamb in a non-stick roasting tray, crust side up and roast for 20-25 minutes (for medium).  Remove from the oven, cover loosely with foil and leave to rest for 5 minutes.
  • Serve the lamb with seasonal vegetables.

By Cyrus Todiwala 2015, www.tastyeasylamb.co.uk.

Coconut Thai curry with chickpeas by Deliciously Ella

This Coconut Thai Curry was the first recipe I did for this book and it's still one of my favourites!

Coconut Thai Curry with chickpeas

The coconut milk makes it wonderfully creamy, while the ginger, chilli flakes, coriander and miso add a fantastic array of different flavours. The chickpeas make it really hearty too, so it's amazingly filling.

I love it served with brown rice, but it's delicious with buckwheat too or brown rice pasta.

It keeps really well, so you can make extra portions of it to store in the fridge to fuel you through the week.

Serves 4

Ingredients

2 x 400 ml tins coconut milk
2 x 400 g tins tomatoes
2-3 cm piece of fresh ginger, peeled and grated
1-2 teaspoons chilli flakes
1 large butternut squash (1kg)
2 medium aubergines (600g)
handful of fresh coriander, finely chopped
1 x 400 g tin chickpeas, drained
3 teaspoons brown miso paste brown rice, to serve
salt and pepper
Preheat the oven to 200°C (fan 180°C).

Method

  1. Put the coconut milk, tinned tomatoes, grated ginger and chilli into a large saucepan with a sprinkling of salt and pepper and allow it to heat until boiling.
  2. As it heats up, peel the squash and cut both the squash and the aubergines into bite-sized pieces. Add these to the coconut and tomato in the pan.
  3. Allow the mixture to cook for about 30 minutes in the oven, at which point add the coriander and chickpeas to the pan with the miso and place the pan back in the oven for 30 minutes. It's ready when the squash is soft.
  4. Serve the coconut curry with the brown rice. Store any leftovers in an airtight container in the fridge or freezer.

Top tip

If you don't like chickpeas, you can leave these out. You can also substitute any of the veggies for other ones you have in the house; cauliflower, courgettes and sweet potatoes are all delicious.

Recipe extracted from Deliciously Ella by Ella Woodward, out now published by Yellow Kite, £20 © Ella Woodward 2015

Fragrant leg of lamb with soy glaze by Kikkoman

Fragrant leg of lamb with soy glaze

Welsh lamb is rightly famous for its succulent, tender flesh and a roast joint makes the ideal choice when you have family or friends to feed. The aromatic mix of soy sauce, lemon juice and honey gives the lamb a deliciously crisp outer crust.

Serves 6

Preparation time:15 minutes

Cooking time: 1 ½ hours

Per serving: Kcals: 18

Total fat: 32.8 g

Saturated fat: 14.3 g

Ingredients

1.6 kg/3 ½ lb leg of lamb 4 sprigs of fresh rosemary
Freshly ground black pepper
2 tbsp Kikkoman Less Salt Soy sauce
2 tbsp clear honey
1tbsp lemon juice

Method

  • Preheat the oven to 230ºC/Gas mark 8. Place a rack inside a roasting tin.
  • Make small cuts all over the skin with a sharp knife, break two of the rosemary sprigs into small pieces and push into the cuts. Tuck the remaining rosemary under the joint and lift onto the rack.
  • Season the lamb with pepper and place in the oven. Immediately lower the temperature to 180ºC/Gas mark 4 and roast for 1 hour.
  • Mix together the soy sauce, honey and lemon juice and spoon evenly over the lamb. Roast for a further 30 minutes or until the meat is cooked to your liking, basting occasionally with the pan juices.
  • Serve with gravy made from the pan juices, plus roast, creamed or new potatoes and vegetables.

Tip

The lamb crust should be well browned and crisp but if it darkens too much, cover with foil for protection.

Variations

The soy sauce mixture can also be used to glaze joints of pork or gammon (remove the skin from the meat before spooning it over), plus chicken and turkey.

Citrus stuffed turkey joint by British Turkey

Citrus stuffed turkey joint

Serves 6

Preparation Time: 30 mins

Cooking time: 1 hour 45 mins

Per serving: 680kcals, 80.8g protein, 22.5g fat, 9.4g, 40.9g carbs, 15g sugars, 3.6g fibre, 2.2g salt

Ingredients

50 g butter
1 skinless boneless British turkey breast joint, approx 1.8 kg
1 garlic clove, finely chopped
1 celery stick, chopped
1 onion, finely chopped
1 red pepper, finely diced
150 g dried apricots, finely chopped
Zest and juice of 1 lemon
Handful each of chopped parsley and thyme
200 g fresh breadcrumbs
Salt and pepper to taste
60 ml stock
6 rashers streaky bacon

Method

1.    Preheat the oven to 230ºC/Gas mark 8.
2.    Heat half the butter in a frying pan and cook the garlic, celery, onion and pepper until soft. Add the apricots, lemon zest and juice, herbs and breadcrumbs and season.
3.    Gradually add enough stock to make the stuffing moist but not wet.
4.    Lay the turkey breast out flat, skin side down. Spoon the stuffing down the middle then roll up and tie. Place the turkey breast upwards in a roasting tin, smear with the remaining butter and cover with the bacon.
5.    Cover with foil and roast for 50 mins per kilo plus 30 mins extra, removing the foil for the last 30 mins. Check the juices run clear, remove from the oven, then leave to rest for 20 mins. Serve sliced with a selection of roasted vegetables.

Lamb stew by Gregg Wallace

Gregg Wallace

Serves 4-6

Ingredients

  • 60 g (2 and a quarter oz butter)
  • 1 tbsp vegetable oil
  • 1.5 kg (3 lb 5 oz) boned shoulder of lamb, cubed
  • 2 onions, finely sliced
  • 2 tbsp plain flour
  • 450 g (1 lb) potatoes, roughly chopped
  • 225g (8oz) tomatoes, skinned and chopped
  • 1 bouquet garni
  • salt & black pepper
  • 1 litre (1 and three quarter pints) lamb, chicken or vegetable stock
  • 225 g (8 oz) small turnips, peeled and quartered
  • 350 g (12 oz) baby carrots, sliced
  • 675 g (1 lb 8 oz) very small new potatoes
  • 450 g (1 lb) peas, podded

Method

  1. Preheat the oven to 170 degrees C/325 degrees F/gas mark 3.
  2. Melt the butter and oil in large ovenproof pot over a medium heat. Add the cubes of lamb – don’t crowd the pot, do this in batches. Once they are brown all over, remove from the pot and keep to one side whilst you fry the rest. Remove all the lamb from the pot.
  3. Add the onions to the pot and cook until they are slightly brown. Stir in the flour and cook, stirring, for a couple of minutes.
  4. Return the meat to the pot and add the potatoes, tomatoes, bouquet garni, salt and pepper to taste, and stock. Bring to the boil, cover, and place in the oven for 1 hour.
  5. Remove the pot from the oven. Uncover, and mash the potatoes as much as you can. Add the turnips and carrots, cover, and return to the oven for another hour.
  6. Towards the end of the cooking time, bring a large pan of salted water to the boil. Add the new potatoes and parboil for 5 minutes. Drain.
  7. When the lamb has been cooking for 2 hours, add the cooked new potatoes and the peas to the lamb and return to the oven for a further 20 minutes. Checking the seasoning before serving.

Akee and Saltfish served with cornmeal muffins by Ainsley Harriott

Ainsley Harriott

Ingredients

1l b/500 g salted cod fish
Splash of lemon juice
1 large tin of Akees, drained and lightly rinsed
1 red pepper, seeded and sliced
1 green pepper, seeded and sliced
1 small chilli, seeded and sliced (optional)
2 tomatoes, skinned and chopped
3 spring onions, sliced at an angle
1 small onion, finely sliced
1 sprig of fresh thyme or 1/4 tsp dried thyme
2-4 tbsp corn oil
Freshly ground black pepper
3 hard boiled eggs
1 tbs fresh chopped parsley

Method

  1. Pre-heat your oven to 190 F/Gas mark 5
  2. Sift the flour, corn meal, baking powder and salt in a bowl. Make a well in the middle and add the egg and three quarters of the milk. Mix well.
  3. Add the melted butter and mix until soft but firm. If it's too firm, add a little more milk. Butter your muffin tray well and drop a spoonful of the mixture in each cup. This mixture should make about twelve muffins. Bake for 15-20 minutes, until golden brown. Delicious!

Chastyle Pigs Trotters by Chas of Chas and Dave

Chas and Dave (photo by Matt Kent)

Ingredients

2 pigs trotters
2 garlic cloves
1 onion
1 veg stock cube
2 bay leaves
Pepper and salt

Method

  1. Boil trotters in salt water for 5 minutes. Tip away water and scum and wash trotters under the tap.
  2. Put trotters in pan & just cover with water.
  3. Add garlic, whole onion, bay leaves,stock cube and season with salt and pepper.
  4. Simmer gently for 3 hours or longer. Remove bones and give to dog. Remove garlic, onion and bay leaves.
  5. Pour in a dish, leave to get cool and keep in fridge. Eat cold with pepper and vinegar and dry bread. Probably the best food you will have ever eaten.

English Trifle with sugared nuts by Galton Blackiston

English Trifle

Galton Blackiston shares a delightful English trifle recipe. Serious foodies have big debates over what should and shouldn't be included in a trifle; jelly is actually a comparatively modern addition and purists would have none of it. But with a dessert as good as this, with its rosé and raspberry jelly, even those jelly doubters will be swayed.

Serves 2

Cooking time: 2 hours plus overnight chilling

Ingredients

Trifle sponge

3 medium free-range eggs
440 g of caster sugar
75 g of self-raising flour
3 tbsp of cornflour
40 g of unsalted butter, melted and slightly cooled (plus extra for greasing)

Rose raspberry jelly

900 g of raspberries, hulled
4 gelatine leaves
500ml of sparkling rosé wine

English custard

725 ml of whipping cream
150 ml of full-fat milk
1 vanilla pod, split lengthways
4 medium free-range egg yolks
100 g of caster sugar
2 tbsp of cornflour

Raspberry sorbet

450 g of raspberries
1/2 lemon, juice only

Sugar syrup

250 g of caster sugar
350 ml of sparkling rosé wine

Sugared nuts

25 g of pine nuts
25 g of whole almonds, skins removed
25 g of whole hazelnuts, skins removed
25 g of pecan nuts, chopped
100 g of icing sugar, sifted
4 tbsp of Grand Marnier
Oil

To plate

5 tbsp of Marsala wine
1/2 small jar of raspberry jam
425 ml of whipping cream

Method

  1. Start off by making the sugar syrup. You will need this for the rosé and raspberry jelly and the raspberry sorbet. Put the sugar and wine into a saucepan and heat to dissolve the sugar, then simmer gently for two minutes. Remove from the heat and allow to cool.
  2. To make the jelly, soften the gelatine leaves in a small bowl of cold water for five minutes. While they are softening, place the raspberries and 150ml of the sugar syrup in a saucepan and slowly bring to the boil. Gently poach the fruit until very soft. Pass the mixture through a piece of muslin or jelly bag into a jug.
  3. Remove the softened gelatine leaves, squeezing out any excess water, and then stir into the still hot raspberries and sugar syrup. Cool at room temperature in the jug until just beginning to set.
  4. Very slowly and gently, stir in the Masala wine retaining as many bubbles as possible. Try not to stir and pour too quickly, otherwise the mixture will get very frothy. Chill for 3-4 hours or overnight until set.
  5. Preheat the oven to 180°C/Gas mark 4. Grease a deep, 20cm/8in round cake tin and line the bottom with baking parchment.
  6. To make the sponge, put the sugar and eggs into a large heatproof mixing bowl set over a pan of hot water and beat with an electric mixer until pale and creamy.
  7. You want the mixture to increase in volume considerably and become thick enough to leave a trail on the surface when the beaters are lifted out. Remove the bowl from the pan and continue to whisk until the mixture is cold.
  8. Sift together the self-raising flour with the cornflour. Sift half of it onto the surface of the egg mixture and fold in gently with a metal spoon. Carefully pour half the cooled butter around the edge of the mixture and lightly fold in. Sift over the remaining sifted flour mix and fold in, alternating with the remaining butter.
  9. Pour into the prepared tin and bake for 20-30 minutes or until the sponge is firm to the touch, well risen and beginning to shrink away from the sides of the tin. Allow to cool in the tin for a few minutes before turning out onto a wire rack. Leave to cool completely.
  10. While the sponge is baking, start making your sorbet. Blend the raspberries in a food processor, then press the purée through a fine sieve to remove the pips. Stir in 150ml of the sugar syrup and the lemon juice and churn in an ice cream machine until softly set, then transfer to a container and freeze.
  11. To make the sugared nuts, place the almonds, hazelnuts, pine nuts, pecan nuts, icing sugar and Grand Marnier in a large, heavy-based, non-stick frying pan.
  12. Heat gently on the lowest possible heat, giving the occasional stir. Be very careful once the sugar starts to caramelise that it doesn't burn. Turn the mixture onto a very lightly oiled tray and allow to cool.
  13. To make the custard, pour the cream and milk into a heavy-based saucepan. Scrape in the seeds out of the vanilla pod and add the empty pod too. Bring slowly to the boil; then set aside to infuse.
  14. In a large bowl whisk the egg yolks, sugar and cornflour together. Gently reheat the milk and cream mixture. As soon as it reaches boiling point, pour it onto the egg yolk mixture, making sure you are whisking all the time.
  15. Pour back into the saucepan and stir over a low heat. You need the custard to thicken enough to coat the back of the spoon. Immediately remove the pan from the heat and pass the custard through a fine sieve into a clean bowl. Allow to cool and thicken.
  16. To assemble the trifle, break up the sponge into pieces and place in the bottom of a large decorative bowl, or divide among individual glasses. Douse with the Marsala wine, then spread over the raspberry jam and leave to soak.
  17. Carefully break up the raspberry and rosé jelly with a whisk or fork, and spoon it over the soaked sponge. Pour over the custard. Whip the whipping cream to a soft peak stage and spread this over the top of the custard.
  18. Roughly chop the sugared nuts and sprinkle them over the whipped cream. Keep chilled, and serve with the raspberry sorbet.

Recipe courtesy of Great British Chefs. Visit their site for more trifle recipes.

Bread and Butter Pudding by Paul Heathcote

Bread and butter pudding

There is nothing quite like warm bread and butter pudding to round off a Sunday lunch.

This is a brilliant bread and butter pudding recipe, with easy to source ingredients (if you don't already have them in your store cupboard.)

Paul Heathcote's cooking has always been famed for celebrating abandoned dishes, and this classic is certainly worth revitalising. Serve it with clotted cream, as suggested here, or a large scoop of ice cream.

Serves 4

Cooking time: 1 hour

Ingredients

5 slices of white bread
75 g of unsalted butter
100 g of sultanas
220 ml of double cream
220 ml of milk
50 g of caster sugar
1 vanilla pod
3 eggs
25 g of icing sugar 50g of apricot jam

To serve

50g of clotted cream

Method

  1. Begin your bread and butter pudding by removing the crusts and then applying butter to the bread.
  2. Lay a layer of bread on the base of the tray and cover with a layer of sultanas.
  3. Lay another layer of bread on top of the sultanas.
  4. Combine the double cream, milk and sugar together in a pan. Split the vanilla pod and scrape out the seeds into the mixture and bring to the boil. Place the eggs in a separate bowl and beat the hot liquid into them.
  5. Pour the egg mixture over the bread and place the dish in a bain-marie and cook in an oven with medium heat for 30 minutes until cooked.
  6. Sprinkle the cooked bread and butter pudding with icing sugar and glaze until golden.
  7. Spread the bread and butter pudding thickly with apricot jam and serve with clotted cream and a compote of dried apricots.

Recipe courtesy of Great British Chefs. Visit their site for more baking recipes.

Treacle Tart by Shaun Rankin

Treacle Tart

Bring back some childhood memories with the much-loved British classic – Treacle Tart. It's a fabulous dessert fit for many occasions. Whether it's served at a family Sunday lunch or a dinner party with friends, it’s bound to be a winner.

Serves 6

Cooking time: 1 hour 30 minutes plus cooling

Ingredients

Treacle Tart pastry

260 g of plain flour
100 g of icing sugar
30 g of ground almonds
125g of unsalted butter, diced
3 eggs
1 tsp of milk
Plain flour for dusting

Treacle Tart filling

60g of unsalted butter
1 egg
1 egg yolk
3 tbsp of double cream
6 g of salt
450 g of golden syrup
120 g of brown bread crumbs

To plate

250 g of raspberries
1/2 lemon, juiced
1 tsp of icing sugar
black pepper
225 g of clotted cream

Method

  1. To make the pastry, use your fingertips to mix together the flour, sugar, almonds and butter in a large bowl. Mix until you get a crumbly consistency.
  2. Add two eggs to the bowl and mix thoroughly. Cover the bowl with cling film and leave in the fridge for half an hour. In the meantime, preheat the oven to 180ºC/Gas mark 4.
  3. Lightly dust a clean work surface with flour and roll out your pastry to 2mm thick. Line the tart ring with the pastry, hanging over the sides. Cover the tart base with ovenproof cling film and fill it with baking beans or dry rice.
  4. Pierce the pastry with a fork and bake for about 20 minutes, till the case is cooked and slightly golden. Remove the baking beans and cling film.
  5. In a small bowl, mix together the milk and egg. Use a pastry brush and brush the egg wash over the tart. Return to the oven and bake for another 3 minutes. Remove from the oven and reduce the temperature to 160ºC/Gas mark 3.
  6. To make the treacle filling, melt the butter in a saucepan till it foams and turns brown. Then remove from heat. Pour the butter through a sieve and into a bowl to remove any unwanted sediment.
  7. Mix the egg, egg yolk, cream and salt in a bowl.
  8. In a separate saucepan, gently heat the golden syrup for a couple minutes until hot. Pour in the brown butter and stir until it goes cloudy. Next, add the cream mixture. Add the breadcrumbs and mix well. Finally, pour into the cooked tart base.
  9. Bake in the oven for 25 minutes, then reduce the temperature to 140ºC/Gas mark 1 and cook for another 20 minutes.
  10. Remove from oven and leave to rest. The base should be crunchy, whilst top should be chewy and the middle should be soft and moist.
  11. To serve, mix the raspberries, lemon juice and icing sugar in a bowl. Season with pepper. Slice the tart into equal portions, scatter with the raspberries and a dollop of clotted cream.

Recipe courtesy of Great British Chefs. Visit their site for more great dessert recipes.

0800 169 2942

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